Easy Mexican Chicken

Chicken breasts combined with canned chili-ready tomatoes, corn, and beans. Served with rice or macaroni and sprinkled with shredded cheese.

Ingredients:

• 3 Boneless, skinless chicken breasts
• 2 cans chili-ready tomatoes
• 1 can corn, drained
• 1 can black or pinto beans, rinsed and drained
• 1-2 cups shredded cheese (such as cheddar or monterey jack)
• Cooked rice or cooked elbow macaroni

Directions:

Cut chicken into one-inch cubes; season to taste with salt and pepper. Cook in a tightly-covered non-stick skillet until done. Add tomatoes, corn & beans; heat through. If you are using the macaroni, add it and heat everything through again. Just before serving, sprinkling with the cheese and serve hot. If you are using the rice, spoon chicken and vegetables over the rice and sprinkle generously with the cheese before serving.

Number of Servings: 6

Notes from the Cook: This dish may also be served as a cold salad on lettuce (without the rice or macaroni, and the cheese added after everything is cold.) Serve with warmed tortillas and salsa.